Cookies not Sticking! HELP - Peanut Allergy Information

Cookies not Sticking! HELP

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I am no baker and now since I pretty much cook everything for my daughter I need help. My cookies and cake always crumble. The taste is really good but that is it. My DD is allergic to PA, Soy, TN, Egg, Fish, Rice and Shellfish. I have tried several things to replace egg and nothing helps. They also stick to the pan. I mean the complete bottom layer sticks! All the nonstick sprays have soy oil and she is one that reacts to oils. Any advice or suggestions would be great!

On Dec 2, 2006

I don't know about replacing egg, but have you tried parchment paper for the bottom of the pan?


On Dec 2, 2006

Yes, I would also recommend parchment paper. I use it for cookies, granola, pretty much everything that gets baked on a cookie sheet in the oven. I would try this as a good non-stick surface for your baking pans. It should be good up to 400 degrees if I'm remembering correctly.

On Dec 2, 2006

I know this sounds stupid but is parchment paper the same as wax paper. I have been using wax paper.

On Dec 2, 2006

No parchment paper is different. I don't think wax paper is meant for the oven. Or try a Silpat, a silicone sheet in your cookie tray. They are expensive but you only buy it once. Peg

On Dec 2, 2006

Parchment paper is available in the same aisle as wax paper, foil, plastic wrap. It is coated with something that makes the paper non stick. It is also whiter than wax paper. It can also be used more than once ie several sheets of cookies you are baking on the same day.

On Dec 2, 2006

For cakes, you can grease the pan with shortening (Spectrum is soy-free), butter or Mother's Margarine (dairy/soy-free) and then sprinkle flour in the pan to flour it.

Use non-stick pans as much as possible. Be sure to preheat the oven. Try moving the oven rack to a different position--is the bottom cooking too fast? Move the rack up.

Those silicone mats really work!

Are you using oil or solid fat (butter/shortening) in your cookies? Solid fat should work better.

If things are crumbly, you can try adding 1/2 tsp of xanthan gum. It really works!

If you need to oil a pan, you can always brush a little safe oil on the pan.

What kind of cookies are you trying to make? Maybe someone here has a recipe for you to try.

I hope some of these tips help. I've been baking without eggs for years and also without soy whenever my SIL is visiting. So I know that it can work [img][/img] Keep trying!


On Dec 2, 2006

I always bake on parchament paper. Cookies slide right off, and never burn on the bottom. It was a great discovery. Clean up is a breeze as well. becca

On Dec 2, 2006

Any cookies that are safe for my daughter I have been trying. I can make cornbread, cake or cookies and they all crumble! I use real butter. It is the only thing I have found in my area that was soy free. Where can you find the spectrum shortening? I would love to be able to make cookies good enough for her Christmas party at school.

On Dec 2, 2006

I highly recommend parchment as well. It is wonderful--nothing sticks and no clean-up. Silpats also work well, but you do have to wash them, while you just throw out the parchment.

On Dec 2, 2006

Here are our favorite cookie recipes:

Oatmeal Raisin cookies:

3/4 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter or stick margarine 1/2 cup dark brown sugar 1/4 cup granulated sugar 2 Tbsp prune puree (Gerber baby food) 1 Tbsp milk 1 tsp vanilla extract 1 1/4 cup quick oats 1 cup raisins or semi-sweet chocolate chips (Enjoy Life are peanut/nut/soy/dairy-free)

Preheat oven to 375. Combine flour, baking powder and salt in a small bowl. Beat butter, brown sugar and sugar in a large bowl. Beat in prune puree, milk and vanilla. Gradually add the flour mixture. Add oats and stir until combined. Stir in raisins or chocolate chips.

Drop by rounded tablespoons onto ungreased non-stick cookie sheet.

Bake at 375 for 9 to 10 minutes. Let stand one minute, remove with spatula to paper towels to cool. Makes about 2 dozen.

Pie-Dough Cookies

1 rounded cup of flour 1/3 cup refrigerated butter or shortening 1/4 tsp salt 6 Tbsp ice water Cinnamon sugar

Preheat oven to 375. Combine flour and salt in a large bowl. Cut in butter or shortening with a pastry blender. Add ice water by the tablespoon and stir lightly with fork until the dough sticks together in a ball. Roll out on a floured surface. Cut out cookies with cookie cutters, place on cookie sheet. Sprinkle with cinnamon sugar. Bake 20 min at 375. Makes about 1 dozen.


[This message has been edited by Momcat (edited December 02, 2006).]

On Dec 2, 2006

Here's a recipe I just made up and tested today:

Sugar Cookies:

INGREDIENTS: 2/3 cup butter or butter flavored shortening 3/4 cup sugar 1/2 Tbsp Ener-G egg replacer mixed with 3 Tbsp water 1 tsp vanilla

1 tsp baking powder 1/8 tsp salt 1/2 tsp xanthan gum 2 cups all-purpose flour

granulated sugar, colored sugar, or cinnamon sugar icing, optional

PREPARATION: Beat butter or shortening with an electric mixer. Add sugar and mix well. Beat in egg replacer/water mixture and vanilla. Combine baking powder, salt, xanthan gum and flour in a separate bowl. Add flour mixture to butter mixture and mix thoroughly. You should be able to form the dough into a large ball.

Wrap the dough ball in plastic wrap and chill for 1 to 3 hours; working with 1/2 of the dough at a time, roll out and cut into desired shapes.

If desired, sprinkle with colored sugar, granulated sugar, or cinnamon sugar before baking.

Bake on ungreased cookie sheets at 350

On Dec 2, 2006

I use 1 1/2 TBL oil, 1 1/2 TBL water and 1 tsp baking powder for each egg. Only replace 2 eggs or it won't work. I only make it in cup cakes and cookies. They have turned out great.

On Dec 2, 2006

Thank you all for the great responses. I will be sure to let you know how my next batch turns out. I was thinking that the Ener-G egg had traces of tree nuts but I can't remember for sure. Also where do you all get soy free chocolate chips. I am so excited about that. I didn't think my DD would ever have C.chip cookies!

On Dec 2, 2006

You can get the soy-free chocolate chips at Enjoy Life foods [url=""][/url]

I have ordered from them many times and we really like the chocolate chips and the trail mix.

I think the Ener-G egg replacer had no warning, then at one point there was a nut warning, and now I just got a new box with no warning on it. So maybe you should call them, but we have been using the boxes without warnings without a problem. DD is not highly allergic to nuts, however, so we are not extremely careful about avoiding traces.

You can also make your own egg replacer powder using

1/2 tsp potato starch 1/2 tsp tapioca flour 1/2 tsp baking powder

which roughly equals 1/2 Tbsp of Ener-G egg replacer. The Ener-G egg replacer also has a little bit of gum in it, but I often have to add extra xanthan gum anyway to keep things from getting crumbly.

If you are having trouble finding specialty baking ingredients, you can order them from [url=""][/url] They are a very reputable company.

For corn bread, I get great results making corn bread muffins using the Dr. Oetker mix (soy-free I believe). Instead of the egg, I use 1/2 cup applesauce, 1/2 Tbsp egg replacer+2 Tbsp water, 1/2 tsp xanthan gum.


------------------ Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.

[This message has been edited by Momcat (edited December 02, 2006).]

On Dec 27, 2006

THANK YOU!!!! You all helped me so much. I was just doing a few things all wrong. I din't realize it mattered the order of ingredients or temp of butter. I am slowly learning this baking stuff! Anyway my daughter is so happy as she has been able to eat wonderful cookies her mom made!YEA

On Dec 28, 2006

I'm lazy. I cover my cookie sheets with foil, it's easy to set up another sheet while one is cooking, lift off cooked cookies by foil and cool on rack(foil and all) then put another foil sheet of ccokies on pan to bake. I use regular foil, but there is also non-stick foil available. A bonus is there is less dishwashing.

On Dec 28, 2006

one word for perfect cookies that won't brown too much on the bottom, cook evenly, and will slide off the pan...SILPAT.